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Spring Rolls


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Spring Rolls 0 Picture


  • 12 medium fresh shrimp
  • 1 ounce dried rice vermicelli noodles
  • 1 Tbsp. sesame oil
  • 2 cloves garlic, minced
  • 1 tsp. sesame seeds
  • 1/4 tsp. crushed red pepper
  • 1 cup finely shredded Napa cabbage
  • 1 medium carrot, coarsely shredded
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, leaves
  • 1/4 cup fresh mint leaves
  • 2 Tbsp. chopped dry roasted cashews
  • 1 Tbsp. rice vinegar
  • 1 tsp. packed brown sugar
  • 1 tsp. soy sauce
  • 1 tsp. grated fresh ginger
  • 12 8.5 inch round rice papers
  • Sweet Asian chili sauce



Step 1

In a medium saucepan, cook the vermicelli in boiling lightly salted water for 2 to 3 minutes. Rinse under cold water; drain well. Snip the noodles into small pieces; set aside.

In a large skillet, heat sesame oil over medium heat. Cook shrimp, garlic, sesame seeds , and 1/4 teaspoon crushed red pepper in hot oil about 3 minutes. Remove from skillet. When cool enough to handle, halve shrimp lengthwise.

Combine cook vermicelli, cabbage, carrot, green onions, 1/4 cup cilantro, mint, and cashews. In a small bowl, combine rice vinegar, brown sugar, soy sauce and ginger. Add to cabbage mixture, toss to coat.

Fill skillet with water, bring just to simmering and remove from heat. Place 1 rice paper in skillet and press down to cover, let soften for 10 seconds. Use tongs to remove from water. Smooth out so paper doesn't stick to itself.

Spoon about 1/4 cup of cabbage mixture across lower 1/3 of paper. Arrange two shrimp halves on top of filling. Fold bottom of rice paper over filling; folding sides in. Tightly roll up. Place seam side down on plate.

When ready to serve, but on an angle and serve with sweet Asian chili sauce.

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